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Moist Small-Batch Pumpkin Banana Muffins

moist small-batch pumpkin banana muffins - featured image
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These moist small-batch pumpkin banana muffins are quick, easy, and made with simple pantry ingredients. Perfect for a cozy fall treat, they yield six tender, flavorful muffins that stay moist for days.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin puree
  • 1 medium ripe banana, mashed (about ½ cup)
  • 1 large egg, room temperature
  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon vanilla extract
  • Optional: ¼ cup (45g) chocolate chips
  • Optional: ¼ cup (30g) chopped walnuts or pecans
  • Optional: 2 tablespoons dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or lightly grease the cups.
  2. In a small bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate small bowl, combine the pumpkin puree, mashed banana, egg, vegetable oil, and vanilla extract. Stir until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  6. If using optional add-ins (chocolate chips, nuts, or dried cranberries), fold them in now.
  7. Divide the batter evenly among the 6 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; overmixing develops gluten and makes muffins tough. Use room temperature ingredients for best texture. Let muffins cool completely before storing. For a streusel topping, mix 2 tablespoons each of flour, brown sugar, and cold butter until crumbly and sprinkle over batter before baking.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, moist muffins, fall baking, easy muffin recipe

Find it online: https://livelybite.com/moist-small-batch-pumpkin-banana-muffins-easy-recipe/